Food science (or bromatology[1]) is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology.
Food science brings together multiple scientific disciplines.[2] It incorporates concepts from fields such as chemistry, physics, physiology, microbiology, and biochemistry. Food technology incorporates concepts from chemical engineering, for example.
Activities of food scientists include the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies, sensory evaluation of products using survey panels or potential consumers, as well as microbiological and chemical testing.[3] Food scientists may study more fundamental phenomena that are directly linked to the production of food products and its properties.
- ^ Habib, Muhammad Tahir. "What is Bromatology: Definition & Facts". Pakistan Food and Nutrition Organization. Retrieved 2024-10-03.
- ^ Ward, Janet D.; Ward, Larry T. (21 May 2013). Principles of Food Science. Goodheart-Willcox Company, Incorporated. ISBN 978-1619604360.
- ^ "Food Science Activity Guides". IFT.org. Archived from the original on March 27, 2015. Retrieved February 2, 2015.